Recipe Cherry Cheezecake (Vegetarian)

Required Ingredients:

• 2 cups graham cracker crumbs
• 1/4 cup real maple syrup
•  
• 1 (8 ounce) package firm silken tofu
• 1 (8 ounce) container nondairy cream cheese
• 1 tablespoon lemon zest
• 1 1/2 lemons, juiced
• 1 cup confectioners' sugar
• 1 tablespoon cornstarch
• 2 tablespoons soy milk
• 1 (21 ounce) can cherry pie filling

Preparing/Cooking:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together graham cracker crumbs and 1/4 cup maple syrup.
• Press into a 9 inch pie tin.
• Bake for 5 minutes.
• In a blender, combine tofu, vegan cream cheese, lemon zest and juice, and confectioners' sugar.
• Dissolve cornstarch in soy milk, and add to the blender.
• Blend until smooth.
• Pour filling into crust.
• Bake for 25 minutes at 350 degrees F (175 degrees C).
• Reduce heat to 325 degrees F (165 degrees C), and continue baking for 15 minutes, or until set.
• Cool on a wire rack, and then chill for several hours.
• Invert onto a plate, and then invert again onto a serving platter.
• Pour cherry pie filling over the top, and serve.

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